Filipino Egg Pie Bars are what I reach for when a sweet craving hits but I only have a little time and a lot of appetite. Maybe you know the feeling. You want something creamy and cozy, but you do not want to fuss with rolling out a big pie or making a fancy dessert. That is exactly why I fell in love with these Mini Filipino Egg Pie Snack Bars. They bake fast, slice clean, and taste like the classic custard pie I grew up with, just in tiny grab and go form. I will walk you through every step so you can make a batch today and snack happy all week.
Ingredients
These Mini Filipino Egg Pie Snack Bars stay true to the nostalgic pie flavor while keeping the method simple. Think buttery cookie crust meets silky custard. This makes one 8 inch square pan, which slices nicely into 12 petite bars or 9 larger squares.
- For the crust: 1 and 1/4 cups all purpose flour, 1/3 cup sugar, 1/4 teaspoon fine salt, 1/2 cup cold unsalted butter cut into cubes, 1 large egg yolk, 1 to 2 tablespoons cold milk
- For the filling: 4 large eggs plus 1 extra egg yolk, 1/2 cup white sugar, 1/4 cup brown sugar, 1 and 1/4 cups evaporated milk shaken well, 1/2 cup whole milk, 1 teaspoon pure vanilla extract, 1/8 teaspoon salt
- Optional but lovely: a pinch of grated nutmeg on top before baking, or a few drops of calamansi or lemon juice to brighten the custard
Use room temperature eggs for the filling so they blend smoother. Cold butter for the crust is non negotiable if you want that tender bite. And yes, evaporated milk is key. It delivers that classic Filipino egg pie taste.
Tools I use: 8 inch square metal pan, parchment paper, medium saucepan, whisk, mixing bowls, fine mesh strainer, and a spatula.
Crust
The crust is a cross between a shortbread and a very simple tart dough. It is sturdy enough to hold the custard, but soft and buttery when you bite in. This is where we build flavor from the bottom up.
In a bowl, whisk together the flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like damp sand with small pea sized bits of butter. Add the egg yolk and 1 tablespoon milk. Stir with a fork until the dough clumps. If it still looks dry, sprinkle in the extra milk a little at a time.
Tip the crumbs into your parchment lined pan and press firmly across the bottom. Aim for an even layer. I like to use the bottom of a measuring cup to smooth it out. Chill the pan for 15 minutes while you heat the oven to 350 F. Bake the crust for 12 minutes until it just loses its raw sheen at the edges. This step keeps the bars from getting soggy.
For a fun Filipino dessert lineup, you can serve these bars next to something chewy and coconutty like this traditional Filipino bibingka recipe. The mix of textures makes a great potluck dessert plate.
Once pre baked, set the crust aside to cool slightly while you make the custard. It will still be warm when the filling goes on, which is perfectly fine for Mini Filipino Egg Pie Snack Bars.
Filling
Egg pie filling should be smooth, gently sweet, and silky. That comes from two simple things: not whipping in too much air and straining at the end. The process sounds fancy but it is basically a warm whisk and pour.
In a medium saucepan, combine the evaporated milk and whole milk. Warm over medium low heat until steaming and tiny bubbles form around the edges. Do not boil. In a separate bowl, whisk the eggs, extra yolk, white sugar, brown sugar, vanilla, and salt until combined. Slowly pour the warm milk into the egg mixture while whisking constantly. Go slow so you temper the eggs and do not scramble them.
Strain the custard through a fine mesh sieve back into the saucepan or a large measuring cup. That little step removes any bits and gives you a custard that bakes up glassy smooth. Taste a spoonful. If you like a tiny citrus sparkle, add a few drops of calamansi or lemon juice here. It will not taste lemony, just a touch brighter.
Pour the custard over the warm crust. If you are feeling festive, dust the top with a small pinch of nutmeg or cinnamon. The bars will puff up slightly in the oven then settle into that creamy signature look.
Love bars? You might also enjoy these colorful ube cheesecake bars for a fun weekend baking project.
Filling done, and the pan is ready to go back into the oven for those lovely Mini Filipino Egg Pie Snack Bars.
Baking
Lower the oven temperature to 325 F. Slide the pan onto the middle rack. Bake for 28 to 35 minutes, depending on your oven and pan. The bars are done when the edges look set but the center has a gentle jiggle the size of a small circle. If it sloshes like liquid, give it more time. If it is stiff all over, it is overbaked.
How to check doneness without guessing
Tap the pan. The middle should wobble not wave. If you use an instant read thermometer, the center should read 170 to 175 F. Custards continue to set as they cool, so pull them a bit earlier than you think. This is the key to velvety Mini Filipino Egg Pie Snack Bars.
I made these last night and my partner said it tasted exactly like the egg pie from his favorite bakery, just easier to pack for lunch. The texture was spot on, and the crust did not crumble. Keeping this one in our rotation.
Pan and parchment tips
Line the pan with a long strip of parchment with overhang so you can lift the bars out after chilling. Metal pans bake more evenly than glass. If you use glass, expect to add a few minutes to the bake time and keep a close eye near the end.
I also like to rotate the pan at the 20 minute mark to keep the top color even. If the edges threaten to darken before the center sets, loosely tent the pan with foil. That saves the top while the middle finishes cooking.
Chilling
Egg custard loves a good rest. This is when the texture goes from good to oh wow. Do not rush the chill or you will get messy slices and a custard that weeps. Let the pan cool on a rack for 1 hour, then refrigerate uncovered for at least 3 hours, preferably overnight. The bars taste best on day two when the flavors have settled.
Make ahead and storage
- Store the sliced bars in an airtight container in the fridge for up to 4 days.
- For longer storage, freeze the bars on a sheet tray until solid, then wrap each in plastic and place in a freezer bag. Thaw in the fridge overnight.
- Serve cold or at room temp. I like to let them sit out 10 minutes for the perfect bite.
If you want a savory balance alongside dessert, pair a small square with a crisp salad like ensaladang talong. It makes a fun merienda plate that swings from fresh to sweet.
Common Questions
Can I use all evaporated milk and skip whole milk? Yes, replace the 1/2 cup whole milk with evaporated milk for a slightly richer, denser custard. Keep the baking time the same and watch the jiggle.
Can I make these without a mixer? Absolutely. A whisk is all you need. The trick is to warm the milk gently and whisk in slowly so the eggs temper and do not curdle.
What if my custard cracks? Cracks usually mean overbaking or sudden temperature changes. Next time, pull the pan when the center still jiggles and let it cool gradually at room temp before chilling.
Can I scale the recipe? For a 9 by 13 inch pan, make 1.5 times the recipe and bake a little longer, about 35 to 42 minutes. Check the jiggle at 32 minutes to be safe.
How do I get clean slices? Chill fully, lift the slab out with parchment, and use a hot knife. Wipe the blade between cuts. That gives neat, bakery worthy edges every time.
Ready to Bake Your New Favorite Treat
That is it. A pan of Mini Filipino Egg Pie Snack Bars that tastes just like the bakery classic, only lighter to lift and easier to share. The crust is crisp, the custard is silky, and the whole thing feels homey in the best way. If you want the full pie experience one day, this Filipino Egg Pie Recipe is a great reference for traditional technique and flavor. And when you want something simple and snackable, these bars have your back.
Give them a try this week, and let me know how you top yours. A whisper of nutmeg, a snow of powdered sugar, or plain and classic. However you do it, you will be glad to have a tray of these cooling on the counter waiting for that first warm, creamy bite.
Mini Filipino Egg Pie Snack Bars
Ingredients
For the crust
- 1.25 cups all purpose flour
- 1/3 cup sugar
- 1/4 teaspoon fine salt
- 1/2 cup cold unsalted butter, cut into cubes Cold butter is essential for a tender crust.
- 1 large egg yolk
- 1-2 tablespoons cold milk Add as needed to bring the dough together.
For the filling
- 4 large eggs Use room temperature eggs for smoother blending.
- 1 large extra egg yolk
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1.25 cups evaporated milk, shaken well Key for classic Filipino egg pie taste.
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- pinch grated nutmeg (optional) For topping before baking.
- a few drops calamansi or lemon juice (optional) To brighten the custard.
Instructions
Preparation
- Preheat the oven to 350 F (175 C).
- In a bowl, whisk together the flour, sugar, and salt for the crust.
- Cut in the cold butter until the consistency resembles damp sand with small pea-sized bits of butter.
- Add the egg yolk and 1 tablespoon of milk, stirring until the dough clumps together. Add more milk if necessary.
- Press the crumb mixture into the bottom of a parchment-lined 8-inch square pan and chill for 15 minutes.
- Bake the crust for 12 minutes until just losing its raw sheen.
- Set aside to cool slightly.
Filling
- In a medium saucepan, warm the evaporated milk and whole milk over medium-low heat until steaming, but do not boil.
- In a separate bowl, whisk together the eggs, extra yolk, white sugar, brown sugar, vanilla, and salt.
- Slowly pour the warm milk into the egg mixture while whisking to temper the eggs.
- Strain the custard through a fine mesh sieve into a large measuring cup.
- Pour the custard over the warm crust. Optionally dust with nutmeg or cinnamon.
Baking
- Lower the oven temperature to 325 F (165 C) and bake the bars for 28 to 35 minutes until the edges are set but the center has a gentle jiggle.
- To check doneness, tap the pan: the middle should wobble without liquid, and measure the center's temperature at 170 to 175 F.
Chilling
- Let the baked bars cool on a rack for 1 hour, then refrigerate uncovered for at least 3 hours, preferably overnight.